Browning for Gravies
From Gas cookery, 1885
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
873Calories
0 gProtein
226 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories873 kcal
Protein0 g
Carbohydrates226 g
Fiber0 g
Sugars226 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium16 mg
Potassium9.3 mg
Calcium16 mg
Iron0.1 mg
Magnesium5.4 mg
Phosphorus0 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water473 g
As published
This recipe was extracted from Gas cookery (1885) by Helen Edden, page 57. The excerpt below is the record exactly as published.
Browning for Gravies. Ingredients. — y2 lb. Loaf Sugar, i pint Water, a little Butter. Method. — Grease a small old saucepan with a little butter, put in the sugar, sprinkle with a few drops of water, and let it take a deep brown colour. Then remove from fire, add the water, and let the burnt sugar dissolve in it. Strain and bottle for use to color gravies and soup. Champagne Clip. Ingredients. — i quart bottle of Champagne, 2 bottles Soda Water, 2 ozs. Castor Sugar, 1 wine-glass of Liqueur. Method. — Mix all these ingredients together in a bowl, and stand on ice for 1 hour. Serve in glass jugs when required. Claret Cup. Ingredients. — 1 bottle of Claret, 3 bottles of Soda Water, y2 lb. Loaf Sugar
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